Paneer Malai Ladoo

Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare.

1 cup home made paneer

1 cup whole milk

1 cup milk powder

1 Tbsp clarified butter (ghee)

1/2 cup sugar

1/4 tsp cardamom powder

2 Tbsp sliced pistachios for garnishing

I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer.

Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes.

Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature.

Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios.

]]>http://www.manjulaskitchen.com/paneer-malai-ladoo/feed/0http://www.manjulaskitchen.com/paneer-malai-ladoo/Crispy Shakarpara (Almond Biscuit) Recipehttp://feedproxy.google.com/~r/ManjulasKitchen/~3/95POD6937LY/
http://www.manjulaskitchen.com/crispy-shakarpara/#commentsSun, 11 Nov 2018 21:24:17 +0000http://www.manjulaskitchen.com/?p=12999A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you won’t be able to stop munching on.

Crispy Shakarpara

A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you won’t be able to stop munching on.

1 cup all-purpose flour (maida, plain flour)

2 Tbsp fine sooji (semolina)

1/8 tsp salt

1/8 tsp baking soda

2 Tbsp oil

1/4 tsp cardamom powder (ilachi)

3 Tbsp sliced almonds

4 Tbsp sugar

1/4 cup water (use as needed)

Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more.

Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling.

Cut the rolled dough into about inch square. Note: you can cut them in your desire shape.

Heat the oil in a frying pan on low medium heat.

The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Don’t over crowed the frying pan, you should be able to turn them easily.

Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes.

Let the shakkar paras comes to the room temperature, they should be crisp.

Notes: don’t fry shakerparas on high heat otherwise they will be soft.

Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life.

]]>http://www.manjulaskitchen.com/crispy-shakarpara/feed/2http://www.manjulaskitchen.com/crispy-shakarpara/Aam Ki Launji, Sweet And Sour Mango Chutneyhttp://feedproxy.google.com/~r/ManjulasKitchen/~3/-qjeYqkOuXY/
http://www.manjulaskitchen.com/aam-ki-launji-sweet-and-sour-mango-chutney/#respondMon, 05 Nov 2018 01:31:30 +0000http://www.manjulaskitchen.com/?p=12990Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet, spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a lot to your palette!

Aam Ki Launji, Sweet and Sour Mango Chutney

Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet, spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a lot to your palette!

Add the mango cubes, mix well add about 1/4 cup of water mix it well cover the pan. And let it cook on a medium heat for 7-8 minutes, while stirring occasionally.

After mangoes are cooked they are soft and tender add sugar and turn off the heat and cover the pan for few minutes.

Once Aam Ki Launji is cooled, you can refrigerate. For up to a week.

Notes

For this recipe, raw cooking mango works the best. These mangoes are now available year around in most Indian grocery stores. You may find that sometimes the mangoes have already started ripening and the color is not white when you slice inside, but it will still work. You can also use mangoes that are not ripe enough and too sour to eat for this recipe. If you think that the mango still needs some sourness, add in mango powder.

]]>http://www.manjulaskitchen.com/aam-ki-launji-sweet-and-sour-mango-chutney/feed/0http://www.manjulaskitchen.com/aam-ki-launji-sweet-and-sour-mango-chutney/Tawa Pulao Mumbai Style (Pav Bhaji Pulao)http://feedproxy.google.com/~r/ManjulasKitchen/~3/hhCQr8dO-PE/
http://www.manjulaskitchen.com/tawa-pulao-mumbai-style/#commentsSat, 27 Oct 2018 17:31:08 +0000http://www.manjulaskitchen.com/?p=12973Tawa Pulao is a popular street dish of Mumbai that is very similar in style to Pav Bhaji. The secret behind this flavorful Tawa Pulao is that it’s mixture of spices that creates the perfect balance of flavors. The recipe incorporates vegetables that are still crunchy and not mushy like Pav Bhaji. This is a one dish meal and also a good lunch box meal.

Tawa Pulao Mumbai Style, Pav Bhaji Pulao

Tawa Pulao is a popular street dish of Mumbai that is very similar in style to Pav Bhaji. The secret behind this flavorful Tawa Pulao is that it’s mixture of spices that creates the perfect balance of flavors. The recipe incorporates vegetables that are still crunchy and not mushy like Pav Bhaji. This is a one dish meal and also a good lunch box meal.

3 cup plain rice (cooked)

2 cup tomatoes (chopped)

1 cup potatoes (cubed into small pieces)

1 cup cauliflower floret (in small pieces)

1/2 cup green peas (I am using frozen peas)

1/4 cup carrots (cubed into small pieces)

1 Tbsp ginger (thinly sliced)

1 Tbsp green chili (cut into small pieces)

3 Tbsp oil

1 tsp cumin seeds (jeera)

1/2 tsp red chili powder

1/4 tsp turmeric (haldi)

1-1/2 tsp salt

1-1/2 Tbsp fennel seed powder (saunf)

2 tsp garam masala

1 Tbsp lemon juice

1/4 cup cilantro (chopped, hara dhania)

Boil the vegetables, potatoes, cauliflower, carrot, green peas in 2 cups of waters till they are tender not mushy. Drain the water and set aside.

Heat the oil in a wide flat frying pan, on medium heat, oil should be moderately hot add cumin seeds, as cumin seeds crack add tomatoes, and cook till they are very soft and tender.

]]>http://www.manjulaskitchen.com/tawa-pulao-mumbai-style/feed/5http://www.manjulaskitchen.com/tawa-pulao-mumbai-style/Baked Vegetable Idlihttp://feedproxy.google.com/~r/ManjulasKitchen/~3/QpEVlNkBOXs/
http://www.manjulaskitchen.com/baked-vegetable-idli/#commentsMon, 22 Oct 2018 03:17:23 +0000http://www.manjulaskitchen.com/?p=12969Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-appealing and great to put out at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with samber if served with the main meal.

Baked Vegetable Idli

Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.

For Seasoning

Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.

I am using mini cupcake tray, will make 24 idli, oil it and set aside.

Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.

Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.

Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.

Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.

Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

Notes:

First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.

you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.

Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.

]]>http://www.manjulaskitchen.com/baked-vegetable-idli/feed/13http://www.manjulaskitchen.com/baked-vegetable-idli/Gobi Pakoras (Crispy Cauliflower Fritters)http://feedproxy.google.com/~r/ManjulasKitchen/~3/XD60TuN84lE/
http://www.manjulaskitchen.com/gobi-pakoras/#commentsSun, 14 Oct 2018 01:03:20 +0000http://www.manjulaskitchen.com/?p=12950Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal.

Gobi Pakoras (Crispy Cauliflower Fritters)

Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal.

3 cup cauliflower florets (cut into about 1 inch florets)

1/3 cup besan (gram flour )

3 Tbsp corn starch (arrow root)

2 tsp coriander powder (dhania)

1/2 tsp cumin seeds (jeera)

1/4 tsp red chili powder

1/8 tsp baking soda

1/2 tsp salt

1 tsp ginger paste

1 green chili (finely chopped)

2 Tbsp cilantro (finely chopped, hara dhania)

Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft.

Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about ¼ cup of water.

Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.

Drop the cauliflower slowly in the oil making sure don’t overlap them.

Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.

When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.

Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix.

If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy.

They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras.

]]>http://www.manjulaskitchen.com/gobi-pakoras/feed/2http://www.manjulaskitchen.com/gobi-pakoras/Navratri (2018)http://feedproxy.google.com/~r/ManjulasKitchen/~3/1T4d-drF8tM/
http://www.manjulaskitchen.com/navratri-2018/#commentsSat, 13 Oct 2018 06:11:21 +0000http://www.manjulaskitchen.com/?p=12964Navratri has officially begun! Many of you know, I enjoy this time of year very much. It’s the perfect time to enjoy with family and friends, not to mention indulge in delicious food and treats! Navratri, or “Nine nights” is a festival which marks the onset of autumn. The 9 days of Navratri are dedicated […]

]]>Navratri has officially begun! Many of you know, I enjoy this time of year very much. It’s the perfect time to enjoy with family and friends, not to mention indulge in delicious food and treats!

Navratri, or “Nine nights” is a festival which marks the onset of autumn. The 9 days of Navratri are dedicated to the worship of 9 forms of the Goddess – Shailaputri, Brahmacharini, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kaalaratri, Mahagauri, Durga. It is a festival of worship, dance and music. For 9 days, people dress up in beautiful clothes and jewelry. Many people keep a fast for Navratri. From garba dance to Durga Puja rituals, Navratri is celebrated in different ways across India. The festival of Navratri is one of the most widely celebrated Hindu festivals. It is also celebrated as the triumph of good over evil.

Here are some suggestions for recipes to try during this auspicious time period:

]]>http://www.manjulaskitchen.com/navratri-2018/feed/1http://www.manjulaskitchen.com/navratri-2018/Cucumber (Kheera) Raitahttp://feedproxy.google.com/~r/ManjulasKitchen/~3/vPVKLULVjLY/
http://www.manjulaskitchen.com/cucumber-kheera-raita/#commentsFri, 12 Oct 2018 06:06:03 +0000http://www.manjulaskitchen.com/?p=12941Cucumber (kheera) Raita Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita […]

Cucumber (kheera) Raita

Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita as a spread or dipping sauce.

]]>http://www.manjulaskitchen.com/cucumber-kheera-raita/feed/1http://www.manjulaskitchen.com/cucumber-kheera-raita/Nariyal Burfi (Coconut Fudge)http://feedproxy.google.com/~r/ManjulasKitchen/~3/uSo1Ns9mmRQ/
http://www.manjulaskitchen.com/nariyal-burfi/#commentsMon, 08 Oct 2018 03:23:04 +0000http://www.manjulaskitchen.com/?p=12933Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.

Nariyal Burfi (Coconut Fudge)

Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.

1-3/4 cup milk

3/4 cup coconut powder

1/2 cup sugar

1/8 tsp cardamom powder

4 tsp butter

1 Tbsp pistachios sliced

Soak the coconut in boiling milk for about 30 minutes.

In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan.

After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.

Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color.

Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency.

Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios.

Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1’ squares.

Notes

Caramelizing the sugar adds a very unique taste to Burfi, something every one talk about.

Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares.

]]>http://www.manjulaskitchen.com/nariyal-burfi/feed/3http://www.manjulaskitchen.com/nariyal-burfi/Paneer Sandwichhttp://feedproxy.google.com/~r/ManjulasKitchen/~3/88MTWCQcO4s/
http://www.manjulaskitchen.com/paneer-sandwich/#commentsSun, 30 Sep 2018 05:41:06 +0000http://www.manjulaskitchen.com/?p=12871Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.

Paneer Sandwich

Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.

4 slice white firm bread

1/2 cup paneer crumble (I used 3 cups of milk)

1/2 cup bell peppers (finely chopped, I am using green and red just to give color)

1/2 tsp salt

1/8 tsp black pepper

1/2 tsp ginger paste

1 tsp green chili (finely chopped)

2 Tbsp cilantro (finely chopped, hara dhania)

2 Tbsp soft butter

Knead the paneer, add all the ingredients and mix it well.

Spread over 2 slice of bread and cover with other slice of bread.

spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet.

Cook over medium heat from both sides until golden brown this should take about 1-1/2 minutes, each side.

Notes

Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious.